Kerry Beal

Heading to Dallas again on Thursday. A ran into a fellow foodie at the Gift Show a few weeks ago who is a Dallas native and asked her to send me a list of food suggestions. Here's what she came up with - Cafe Momentum- new American doubles as a non profit helping at risk youth learn culinary skills. Would need a reservation Flora Street Cafe-modern southwestern great food a little pricey Tei-An japanese - great reputation but I haven't been Meso Maya - Mexican from Puebla and Oaxaca area Sammy's BBQ - BBQ place. Casual. But a great place. Check hours. EL Fenix- old family chain of Tex-Mex. Stampede 66. Stephen Pyle cafe of upscale Texas Comfort food The Farmers Market on the south end of downtown also has interesting food Mud Hen is casual and healthy. Lots of organic and veggie options. Brunch lunch place. Pecan Lodge in Deep ELum has great BBQ but can be a wait. What do you think - agree, disagree - any other suggestions?

Looks like Chocolate World 1192

It's still smooth in parts.

Oops - forgot to take picture of the cooking, but picanha is the perfect BGE cook.

A bunch of chocolate molds have been boxed up in a basement for a few years - all painted up with a heavy layer of colored cocoa butter and ready to mold. My first thought was to wash with hot water, my second thought was to run them through the dishwasher on the top rack with no detergent - wasn't much of a success. This was post hot water wash. So I decided I needed another approach. I had some white chocolate, expired in 2017 - still smelled OK but it certainly wasn't prepared to melt easily. But add enough cocoa butter and it's amazing what you can get. Not 100% clean after the chocolate - so I switched over to cocoa butter. Poured into the dirty cavities at around 45º C. All clean at the end!

Blue lapis

Any smooth mold seems to work!

Very nice! Welcome @lukiluke - glad you have uncloaked!

No idea of costs - but Gustaf Mabrouk in Sweden has a number of videos online and does some classes I believe.

There was mention of an airbrush bought in Denmark in a previous post. Does anyone else have issues with determining the sex of folks on the boards? When Anna and are are discussing someone we only know by avatar name it's always he/she/it - often shortened to 'shit' until we figure it out via clues and sometimes asking outright!

Fantastic! So pleased for you. It's been a long haul to get to this point.

Continuing to play with the dendrites.

And did the bastards still float?

No 800 grams for the small one - I'd do a double recipe 1200 grams for the big one.

This one but I used the Thermomix to mix and I made the tangzhong in the microwave. This makes around 600 grams of dough - next time I'd scale it to 800 grams for the pullman pan and just use the one egg.

Leftover seafood pajeon for lunch Esquites for dinner Baked a peach summer torte with peaches I picked up at the farmers market this morning. Forgot picture

This might be a problem of latent heat of crystallization. Try popping the molds in the fridge for 10 to 15 minutes after they start to set up.

Callebaut makes quite a few different formulations they label bittersweet - each with different viscosity - I've run afoul of the same issue when I haven't had access to the numbers on the packaging.

In Search of?

These are transparent colours with white sprayed behind

It’s the difference between using transparent colors and opaque colors.

The bottom is a cuvette mold that I've seen before - not quite sure if the top is molded or is just a transfer with some white chocolate draped over the top while still wet.

Don't blame you - I've discovered a number of rancid colored cocoa butters in my collection that I've had to pitch. Painful!

It was you I was thinking about!

Peach and red pepper sauce under construction.